Chilaquiles
Recipe - ShopRite Corporate
Chilaquiles
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
16 Bowl & Basket White Corn Tortillas
Vegetable oil, for frying (about 1⁄2 cup)
1 bottle Bowl & Basket Specialty Red Enchilada Sauce
for serving. fried eggs
for serving, avocado
for serving, queso fresco
Directions
- First, fry the tortillas. Cut each tortilla into 8 wedges, then heat oil in a large skillet over medium high heat.
- Add the tortillas in batches (don’t crowd the skillet) and fry for about 1 minute, flipping once, or until crisp and golden.
- Remove chips to a towel-lined baking rack to drain and continue until all tortillas have been fried.
- Sprinkle cooling chips with a bit of salt.
- Either drain the oil and reuse the same skillet or heat another skillet over medium heat.
- Add enchilada sauce and heat until warmed, then add in tortilla chips and toss to coat.
- Continue to cook for an additional minute or two or until tortilla chips are heated through.
- Season with salt/pepper if needed.
- Top chilaquiles with fried eggs, avocado slices, queso fresco and fresh cilantro and serve!
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
La Banderita White Corn Tortillas, 24.9 oz
$2.69$0.10/oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$3.99$0.08/fl oz
Bowl & Basket Specialty Mild Enchilada Sauce, 16 oz
2 for $5.00
$2.50 was $2.99$2.50/16oz
With Price Plus Club Card
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$5.89$0.33 each
Organic Hass Avocado, 1 each
3 for $5.00
$1.67 was $1.99
Goya® Queso Fresco, 10 oz
$4.99$0.50/oz
Directions
- First, fry the tortillas. Cut each tortilla into 8 wedges, then heat oil in a large skillet over medium high heat.
- Add the tortillas in batches (don’t crowd the skillet) and fry for about 1 minute, flipping once, or until crisp and golden.
- Remove chips to a towel-lined baking rack to drain and continue until all tortillas have been fried.
- Sprinkle cooling chips with a bit of salt.
- Either drain the oil and reuse the same skillet or heat another skillet over medium heat.
- Add enchilada sauce and heat until warmed, then add in tortilla chips and toss to coat.
- Continue to cook for an additional minute or two or until tortilla chips are heated through.
- Season with salt/pepper if needed.
- Top chilaquiles with fried eggs, avocado slices, queso fresco and fresh cilantro and serve!